Traditional Japanese Kasuzuke — Gindara & Menuke

Traditional Japanese Kasuzuke — Gindara & Menuke

Handcrafted fillets slowly marinated in sake lees, enriched by time and fermentation

Kasuzuke is one of Japan’s time-honored methods of preserving and gently seasoning fish.

Fresh fillets are immersed in a marinade made from sake lees, miso, mirin, and salt —
a process that draws out natural sweetness and deep umami without relying on additives.

Sake lees are rich in amino acids and lactic acid, developed through fermentation.

As the fish rests in this mixture, the flavors slowly sink in, giving the flesh a soft,
moist texture and a lightly caramelized aroma when grilled.

It is a quiet kind of craftsmanship, shaped by time and patience.

A careful, handcrafted process

Each fillet is trimmed and prepared by hand.
The marinade is blended from brewery sake lees, miso, and mirin,
and the resting time is adjusted according to the fish’s thickness and condition.

• individually packed to preserve flavor

• finished at the ideal stage for freezing

• maintains aroma and tenderness even after thawing

◾️ Gindara (Black Cod) — Rich, buttery depth

Gindara is known for its exceptional fat content.
When cooked, the flesh softens into a buttery, almost melt-in-your-mouth texture,
carrying the gentle sweetness of the kasu marinade.

• silky, rich, and satisfying

• a clean, refined finish despite its richness

• considered one of the best pairings with kasuzuke

◾️ Menuke — Light, delicate, and quietly flavorful

Menuke is a deep-sea white fish from the northern waters of Japan.
Its flesh absorbs the marinade beautifully, resulting in a tender, moist texture
with a more delicate profile than gindara.

• gentle sweetness

• flaky yet supple

• easy to enjoy as an everyday main dish

The contrast between these two fish makes this set especially enjoyable.

How to Cook

Delivered frozen.
Please thaw completely before cooking.
(Thawing slowly in the refrigerator helps keep the fillet intact.)

1. Preparation
- Gently wipe off excess kasu from the surface.
- Remaining kasu burns easily.

2. Pan-frying Method
- Line a frying pan with parchment paper
- Place the fish and cook over low to medium-low heat with a lid on

3. Key Points
Heat: Kasu burns easily — cook slowly over low to medium heat
Kasu: Wipe off the surface to prevent scorching
Time: Adjust cooking time according to thickness; avoid rushing with high heat


When lightly browned and fragrant, flip gently and cook the other side the same way.
Patience brings out the depth of kasuzuke.



A simple preparation, yet full of craftsmanship.

Enjoy the richness of gindara and the quiet delicacy of menuke —
two expressions of Japanese white fish, shaped by time and fermentation.

- Fukushima Joban Fish Market - 

This product is featured as part of a special event showcasing Joban-mono—the fresh seafood and marine specialties from the Fukushima coast.

Renowned for their firm texture and clean, rich flavor, Joban-mono fish are highly regarded in Japan, with 99% of former Tsukiji Market professionals acknowledging their superior quality.

The event includes family-friendly activities, tasting booths, and learning corners that introduce visitors to Fukushima’s marine culture, environmental efforts, and SDG initiatives—all while enjoying the region’s seafood.

It also serves an important role in supporting Fukushima’s ongoing recovery from the Great East Japan Earthquake, helping local producers reach new markets and overcome long-standing reputational challenges.

Other Fukushima Collection

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